28
HOW TO COOK USING FERMENTATION/
BREAD BAKING
▼ If there is a problem of fermentation / bread baking, check the following details
Case Chech point
Do the following
D
O
U
G
H
B
A
K
E
D
B
R
E
A
D
·Is capacity of the material
accurate?
·Do not have the dough is elastic
with flaccid?
·Is the surface of the dough
smooth and elastic, and
transparent?
·Does fermentation time is long or
short?
When dough is not inflated
·Capacity of the material, the
time set correctly?
·Fermentation time and kneading
time set correctly?
·Did you set short fermentation
time or baking time?
·Did you set long fermentation
time or baking time?
·Did you put the dough in the
middle of inner pot.
Did you set short baking time?
·Did you remove baket bread
immediately?
When bread is small and stiff.
When bread is rough and
.crunch
When bread was
undercooked.
When bread was overcooked.
When the baked color of the
Underside of the bread is not
appered.
When the bread is too sticky
and
wrinkled.
·When the second fermentation is
complete, the dough should be left in the
middle of the inner pot.
Extend ther baking time.
·When the “Bread Baking” process is
complete. Immediately remove the
bread from inner pot
